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  1. 1
    Impact of microwave treatment on the functionality of cereals and legumes

    Impact of microwave treatment on the functionality of cereals and legumes von Ashraf, S. (Karachi Univ. (Pakistan). HEJ Research Inst. of Chemistry), Saeed, S.M.G. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Sayeed, S.A. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Ali, R. (English Biscuit Manufacturers (Pvt.) Limited, Karachi (Pakistan))


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  2. 2
    Antioxidant activity directed isolations from Punica granatum

    Antioxidant activity directed isolations from Punica granatum von Naz, S. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Siddiqi, R. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Saeed, S.M.G. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Sayeed, S.A


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  3. 3
    Antioxidant activity of the extracts derived from Terminalia catappa

    Antioxidant activity of the extracts derived from Terminalia catappa von Siddiqi, R. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Naz, S. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Saeed, S.M.G. (Karachi Univ. (Pakistan). Dept. of Food Science and Technology), Sayeed, S.A


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